150g broccoli florets

3 tablespoons raw cashew nuts

1 tablespoon pine nuts, lightly toasted

30g parmesan cheese, grated finely

Pinch sea salt flakes

¼ cup extra-virgin olive oil


Blend all ingredients together in a blender until combined. Do not over blend as you still want a little texture.

Use as a dip or sauce with pasta.

NOTE: Store leftover pesto in the fridge and drizzle a little olive oil over the top before storing.

Broccoli pesto.jpg
MainsJulie Nicolaides